Directions

For salad: Prepare chanterelles by gently cleaning them to remove any dirt, then tear or cut into small pieces. Toss with garlic, thyme and olive oil and roast in a 325-degree oven until cooked, about 5 to 7 minutes. Remove from the oven and set aside to cool. In the meantime, reduce 1/2 cup balsamic vinegar slowly on the stove until it reaches a syrupy consistency. Remove from the heat and set aside.

For vinaigrette dressing: Mix 1/4 cup balsamic vinegar with minced shallots, mustard, thyme and parsley. Slowly whisk in olive oil in a steady stream until it is incorporated. Season with salt and pepper and reserve.

To assemble: Toss greens with all but 2 tbsp. of the dressing (reserved to toss with the mushrooms) and plate. Toss cooled mushrooms with dressing and plate aside the greens. Garnish with crumbled goat cheese and reduced balsamic vinegar.